Dakgalbi – Spicy Stir-Fried Chicken

Dakgalbi is a spicy Korean stir-fried chicken dish cooked with gochujang sauce, tender chicken pieces, and vegetables like cabbage and sweet potatoes. Known for its bold, smoky flavor, it’s often served hot on a skillet and enjoyed with rice or lettuce wraps.

Ingredients

• 1 pound boneless and skinless chicken thighs
• 8 ounces green cabbage
• 1 small Korean sweet potato (goguma 고구마), about 6 ounces
• 8 ounces tteokbokki tteok 떡볶기 떡 (10 to 12 pieces), rice cakes
• 6 - 8 kkaennip (깻잎), perilla leaves
• 2 scallions
• 1/2 cup shredded cheese (mozzarella, pizza blend, etc.) or more to taste -- optional
• green or red leaf lettuce and ssamjang - optional
• Sauce:2 tablespoons gochugaru, 고추가루 Use 1 to 1.5 TBS for less spicy dish
• 1 tablespoon sugar
• 1 teaspoon Korean curry Powder form of curry sauce mix
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 1/2 tablespoon corn or oligo syrup (or more sugar)
• 2 tablespoons gochujang,
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• 2 servings cooked rice
• 1 tablespoon dak galbi sauce reserved
• 1 tablespoon sesame oil
• 1 sheet roasted gim, dried seaweed sheet
• 1 teaspoon roasted sesame seeds

Directions

1. Combine the minced garlic, ginger, soy sauce, water, gochu-garu (Korean hot pepper flakes), rice syrup, and ground black pepper in a bowl. Mix well with a spoon and set aside.
2. Spread the cabbage on the bottom of a large, heavy, and shallow pan or skillet.
3. Add onion, carrot, green chili pepper, sweet potato, rice cake, and perilla leaves in that order.
4. Add the chicken in the center. Pour the seasoning sauce over the chicken and spread it with a wooden spoon. Add 1/2 cup water.
5. Cover and cook for 3 to 4 minutes over medium high heat until it starts boiling. Turn down the heat to medium. Open and stir with wooden spoon so that the pan doesn’t burn and the ingredients and sauce mix evenly. Cover and cook another 13 to 15 minutes over medium heat, stirring occasionally until the chicken and sweet potato are cooked thoroughly.
6. Keep the heat low during the meal. Cook, stir, eat, and talk. The pieces will be hot, so be careful! Turn off the heat when the chicken and potato are totally cooked.
7. Give a bowl to each diner. They can each take some out of the pan into their bowl, and eat. When it’s almost totally finished, make some fried rice by adding some rice and chopped kimchi to what’s left on the grill. Stir with a wooden spoon over medium heat for a few minutes. Serve in separate bowls, or give everyone a spoon and let them eat from the pan together.